Cooling Cups and Dainty Drinks by William Terrington (1869, p.172) — Terrington 1869
| 1 whole | Seville orange juice or lemon juice — juice of Seville orange or lemon | acid |
| 1 bottle | champagne — Iced. | base |
| 1 bottle | Seltzer water | dilution |
| 1 gill | Amontillado sherry — Amontillado | modifier |
| 1 liqueur-glass | citronelle or Maraschino | modifier |
| verbena and cucumber | other | |
| 1 fruit | oleo-saccharum — paring rubbed on sugar | sweetener |
| sugar — Sweeten to taste. | sweetener |
- Combine the iced champagne, Amontillado, chosen liqueur, citrus juice, rubbed peel sugar, verbena, and cucumber.
- Sweeten to taste and add the seltzer water.
Ice: Ice
This is one of Terrington's more elegant champagne cups, balancing fortified and sparkling wine.
The formula depends on aromatic lightness and last-minute cold service rather than prolonged maceration.